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1 Burnside Cooking and Food- Fish and Seafood

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For Cod & Country

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For Cod & Country Cover

 

Synopses & Reviews

Publisher Comments:

You want to save more fish? Eat more broccoli. -Barton SeaverEven though there are hundreds of types of fish for sale, most chefs know only a few varieties. That's where Barton Seaver comes in with his unique approach: By combining all manner of fish (not just the familiar standbys) with loads of fresh vegetables, he fosters sustainability both in the sea and on the farm. Organized by season, For Cod and Country features only fish caught in those months (plus a fifth season for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes.

BARTON SEAVER has created three highly rated restaurants in WASHINGTON, DC. Seaver has been lauded as a leader in sustainability by Seafood Choices Alliance, was named a Fellow with the Blue Ocean Institute, and works with the Ocean Now program at the National Geographic Society to influence large corporations and consumers toward a more responsible and sustainable sourcing ethic. He is currently working on a television series entitled Turing the Tide for National Geographic. Learn more about him at http: //www.bartonseaver.org and http: //www.forcodandcountry.org. Selling Points:

Rising young chef who was named Chef of the Year 2009 by Esquire magazine

Combines sustainable message with delicious food

Seaver has been featured in top media, including NPR, PBS, CNN with Anderson Cooper, in O magazine, Cooking Light, Vanity Fair, and the Washington Post.

$50,000 advertising campaign

Review:

"In this debut cookbook, Seaver, creator of three Washington, D.C., restaurants and a fellow with the Blue Ocean Institute, offers a passionate guide to sustainable seafood. He discusses essential ingredients in preparation such as salting (brining figures in his techniques), butter, and citrus, and gives a solid rundown of the particular tools for a fish kitchen, a helpful glossary of terms like 'trawling' and 'by catch,' and a list of the best substitutions for overfished species. Organized by season, the recipes reflect available fish as well as the mood of the time of year. Pacific cod with ginger-braised asparagus, for example, is a spring dish, and mahi mahi with braised brussels sprouts and feta butter makes an appearance in fall. While Seaver's cooking style is self-described as 'simple,' his flavor combinations are anything but. An oyster risotto is cleverly enriched with butternut squash and crème fraiche, and grilled sablefish is brightened up with shredded endive and a cherry-tarragon salsa. Throughout, Seaver emphasizes sustainable, underrated species of fish; inventive preparations like crudo with almond oil and raisins, for instance, make mackerel more enticing. (May)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

Even though there are hundreds of types of fish for sale, most chefs know only a few varieties. That's where Barton Seaver--Esquire magazine's 2009 Chef of the Year--comes in. By combining all manner of fish with loads of fresh produce, he fosters sustainability both in the sea and on the farm. Organized by season, For Cod and Country features only fish caught in those months (plus “a fifth season” for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes.

About the Author

Barton Seaver has created three highly rated restaurants in Washington, DC. Seaver has been lauded as a leader in sustainability by Seafood Choices Alliance, was named a Fellow with the Blue Ocean Institute, and works with the Ocean Now program at the National Geographic Society to influence large corporations and consumers toward a more responsible and sustainable sourcing ethic. He is currently working on a television series entitled Turning the Tide for National Geographic. Learn more about him at bartonseaver.org and forcodandcountry.org.

Product Details

ISBN:
9781402777752
Author:
Seaver, Barton
Publisher:
Sterling Publishing (NY)
Subject:
Seafood
Subject:
Cooking and Food-Fish and Seafood
Subject:
STUDY NOTES - Quamut
Subject:
BG-KITS - BG-MISCELLANEOUS KITS
Subject:
BG-COOKBKS - BG - COOKBOOKS
Edition Description:
Trade Cloth
Publication Date:
20110531
Binding:
HARDCOVER
Language:
English
Illustrations:
all in color; over 200 photos
Pages:
304
Dimensions:
9 x 9 in

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Related Subjects


Cooking and Food » By Ingredient » Fish and Seafood
Hobbies, Crafts, and Leisure » Games » General Puzzles
Home and Garden » Sustainable Living » General

For Cod & Country Used Hardcover
0 stars - 0 reviews
$16.50 In Stock
Product details 304 pages Sterling Epicure - English 9781402777752 Reviews:
"Publishers Weekly Review" by , "In this debut cookbook, Seaver, creator of three Washington, D.C., restaurants and a fellow with the Blue Ocean Institute, offers a passionate guide to sustainable seafood. He discusses essential ingredients in preparation such as salting (brining figures in his techniques), butter, and citrus, and gives a solid rundown of the particular tools for a fish kitchen, a helpful glossary of terms like 'trawling' and 'by catch,' and a list of the best substitutions for overfished species. Organized by season, the recipes reflect available fish as well as the mood of the time of year. Pacific cod with ginger-braised asparagus, for example, is a spring dish, and mahi mahi with braised brussels sprouts and feta butter makes an appearance in fall. While Seaver's cooking style is self-described as 'simple,' his flavor combinations are anything but. An oyster risotto is cleverly enriched with butternut squash and crème fraiche, and grilled sablefish is brightened up with shredded endive and a cherry-tarragon salsa. Throughout, Seaver emphasizes sustainable, underrated species of fish; inventive preparations like crudo with almond oil and raisins, for instance, make mackerel more enticing. (May)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by ,
Even though there are hundreds of types of fish for sale, most chefs know only a few varieties. That's where Barton Seaver--Esquire magazine's 2009 Chef of the Year--comes in. By combining all manner of fish with loads of fresh produce, he fosters sustainability both in the sea and on the farm. Organized by season, For Cod and Country features only fish caught in those months (plus “a fifth season” for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes.
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